Brown Butter Sweet Cherry Pie Cupcakes ππ§
Brown Butter Sweet Cherry Pie Cupcakes ππ§
Prep Time: 25 minutes | Baking Time: 18-20 minutes | Total Time: 45-50 minutes | Kcal: 280 kcal per cupcake | Servings: 12 cupcakes
_____Ingredients:_____
For the Cupcakes:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
For the Cherry Pie Filling:
2 cups sweet cherries, pitted and halved
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 teaspoon almond extract
For the Brown Butter Frosting:
1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
_____Directions:_____
Make the Cupcakes:
Preheat the oven to 350Β°F (175Β°C) and line a muffin tin with cupcake liners.
In a saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
In a mixing bowl, cream together the brown butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely.
Prepare the Cherry Pie Filling:
In a saucepan, combine the sweet cherries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the almond extract. Let cool completely before using.
Make the Brown Butter Frosting:
In a saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
In a mixing bowl, beat together the brown butter, powdered sugar, and vanilla extract until smooth. Gradually add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Assemble the Cupcakes:
Using a knife or apple corer, remove the center of each cupcake to create a small cavity.
Fill each cavity with a spoonful of cherry pie filling.
Pipe or spread the brown butter frosting on top of each cupcake.
Serve and enjoy!
